Today’s Recipe: Hazelnut Coffee Cake
This delightful Hazelnut Coffee Cake has been carefully crafted over time, and what better occasion to share it than during the winter season? This cake embodies the perfect harmony of robust coffee and the earthy richness of roasted hazelnuts, yielding a light yet flavorful treat that won’t overwhelm your palate. Each bite offers a soft, fluffy texture accentuated by crunchy hazelnut pieces, creating a wonderfully diverse mouthfeel that invites you back for another slice. Topped with a simple yet decadent coffee and powdered sugar icing and sprinkled with additional chopped hazelnuts, this cake pairs beautifully with a steaming cup of coffee. However, it’s equally delicious at any time of day — perfect for festive celebrations, family gatherings, or a cozy New Year’s soiree. Read on for a detailed guide on how to create this irresistible hazelnut and coffee cake!
Why Choose Hazelnuts for Your Cake?
You might wonder why we opted for hazelnuts over the more traditional almonds typical in Scandinavian baking. The rich, toasted flavor of hazelnuts complements the deep notes of coffee splendidly, enhancing the overall experience of the cake. Not only do they add a unique flavor profile, but they also lend a sophisticated texture when incorporated into a soft sponge like this one. If you haven’t yet tried hazelnuts in a cake, we highly encourage you to do so! However, if they’re not your preference, feel free to experiment with almonds or walnuts as substitutes — though keep in mind that each nut carries its distinct taste.
Mastering the Coffee Flavor
Finding the right level of coffee flavor in this cake was a delightful challenge. The goal is to ensure the coffee is strong enough to be appreciated without overshadowing the hazelnuts’ nuanced taste. We suggest brewing a double shot of espresso for an optimal flavor. If that’s not possible, simply mix 120 milliliters of brewed coffee with a spoonful of instant coffee to strengthen the flavor profile. If instant coffee is not available, regular strong coffee can be brewed, though it may lend a slightly subtler taste. Feel free to adjust the coffee level according to your preferences — whether you desire a stronger cake with lighter icing or the opposite!
Ingredients You’ll Need
Here’s what you need for the Hazelnut Coffee Cake:
- 100 grams of chopped and toasted hazelnuts
- 2 large eggs
- 200 grams of brown sugar
- 2 teaspoons of vanilla extract
- 250 grams of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 120 milliliters of vegetable oil
- 120 milliliters of strong coffee or a double shot of espresso
For the icing, you’ll require:
- 100 grams of powdered sugar
- 1 tablespoon of espresso
- Chopped hazelnuts for decoration
While some recipes call for butter, we find that using vegetable oil results in a lighter, airier texture, and it’s easier to work with. Butter can create a richer flavor ideal for denser cakes; however, in this recipe, oil enhances the fluffiness!
Step-by-Step Guide to Making Your Coffee Cake
Follow these straightforward steps to create a delicious Hazelnut Coffee Cake:
- Preheat your oven to 350°F (175°C).
- Chop and lightly toast the hazelnuts if they aren’t prepared yet.
- In a mixing bowl, whisk together the eggs and brown sugar until the mixture is light and fluffy, approximately 5 minutes. Using a hand mixer makes this task much simpler.
- Incorporate the vanilla extract into the egg mixture.
- In a separate bowl, mix together the flour, baking powder, and salt.
- In a jug, blend the coffee (or espresso) and vegetable oil until well combined.
- Carefully alternate adding the dry and wet ingredients to the egg mixture, folding them in gently with a spatula. If using a mixer, mix only until just combined.
- Fold in the chopped hazelnuts until evenly distributed within the batter.
- Line a 10-inch (25cm) springform pan with parchment paper, making sure to grease the edges cautiously.
- Pour the batter into the prepared pan and bake for approximately 20-25 minutes, checking for doneness with a toothpick — it should come out clean when inserted in the center.
- Once baked, remove the cake from the pan and allow it to cool on a wire rack.
- For the icing, amalgamate the powdered sugar and espresso until a thick icing forms. Adjust with a splash of water if too thick.
- Spread the icing over the cool cake and decorate with chopped hazelnuts. Slice, serve, and enjoy every bite!
Frequently Asked Questions
1. Can I use different nuts in this recipe?
While chopped hazelnuts are the star of this cake, you’re welcome to experiment with walnuts or almonds as alternatives. Just remember, the taste and texture will vary, providing a unique experience depending on your choice!
2. What if I don’t have espresso?
If espresso isn’t available, you can replace it with strong brewed coffee. If you’re looking for a concentrated flavor, consider using instant coffee dissolved in a small amount of hot water as a substitute!
3. Can I prepare this cake in advance?
Absolutely! You can bake the cake a day ahead and store it in an airtight container at room temperature. Just make sure to ice it on the day of serving for the best flavor and presentation.
4. How do I store leftovers?
Any leftover cake can be stored wrapped or in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices wrapped tightly in plastic wrap for up to a month.
5. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Just ensure that the blend you choose is suitable for baking to achieve the best texture and rise!